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Sunday, May 27, 2012

Cilantro Lime Chickpea Salad

For Day 5 of BM#16, I am going to share a simple and very refreshing Salad with my star ingredient, Chickpeas/Channa/Garbanzo Beans. Usually i make Sundals for my evening snack and sometimes will skip cooking n simply toss the legumes/dals with lime n carrots or even sometimes with yogurt. Salads which doesn't require cooking/half cooking process impress me a lot. One such recipe was this Cilantro Lime Chickpea Salad which i bookmarked @ Heather's Dish. In the original recipe, she added pulsed baby spinach but i skipped it becoz i don't have it in hand and also I Indianised it with the addition of kashmiri chilli,chaat masala n cumin powder. I loved eating this salad a lot than the chickpeas Sundal. This is very refreshing, tangy n lil spicy. Perfect for both Sunny n Rainy days. Friends do give it a try, its very simple n i am sure you will love it to the core. Now to the recipe...

Ingredients

Chickpeas 1 cup (cooked or canned)

Red Onion 1/4 cup or lil' less (finely chopped)

Ginger 1/2 tsp(finely chopped)

Cilantro/Corinader leaves 1/3 cup (washed n finely chopped)

Lime Juice from 1 lime

Salt to taste

Sugar 1/4 tsp or to taste ( replace with honey also)

Kashmiri Chilli Powder 1/2 tsp or to taste

Cumin Powder 1/4 tsp or to taste

Chaat masala few pinches or to taste

Olive Oil few drops(optional)

Method

If using dry chickpeas, soak overnight or at least 6 hours, then pressure with enough water to 2 whistles, drain n keep ready.

Now take a mixing bowl, add chickpeas n all other ingredients one by one then toss well.

Check for salt n other spices, then add accordingly.

And cover the mixing bowl with cling wrap n refrigerate it for atleast 10-15 minutes.

Notes:
First n foremost thing, wash your cilantro thoroughly in running water.
Addition of finely chopped raw mangoes will also give a nice tangy n yummy taste.
Can also add some finely shredded carrots to make it even more healthy n colorful (i forgot to do so).
Then u can recreate it with any desired legume/dal/veg.

For Day 5 of BM#16, I am going to share a simple and very refreshing Salad with my star ingredient, Chickpeas/Channa/Garbanzo Beans. Usually i make Sundals for my evening snack and sometimes will skip cooking n simply toss the legumes/dals with lime n carrots or even sometimes with yogurt. Salads which doesn't require cooking/half cooking process impress me a lot. One such recipe was this Cilantro Lime Chickpea Salad which i bookmarked @ Heather's Dish. In the original recipe, she added pulsed baby spinach but i skipped it becoz i don't have it in hand and also I Indianised it with the addition of kashmiri chilli,chaat masala n cumin powder. I loved eating this salad a lot than the chickpeas Sundal. This is very refreshing, tangy n lil spicy. Perfect for both Sunny n Rainy days. Friends do give it a try, its very simple n i am sure you will love it to the core. Now to the recipe...

Ingredients

Chickpeas 1 cup (cooked or canned)

Red Onion 1/4 cup or lil' less (finely chopped)

Ginger 1/2 tsp(finely chopped)

Cilantro/Corinader leaves 1/3 cup (washed n finely chopped)

Lime Juice from 1 lime

Salt to taste

Sugar 1/4 tsp or to taste ( replace with honey also)

Kashmiri Chilli Powder 1/2 tsp or to taste

Cumin Powder 1/4 tsp or to taste

Chaat masala few pinches or to taste

Olive Oil few drops(optional)

Method

If using dry chickpeas, soak overnight or at least 6 hours, then pressure with enough water to 2 whistles, drain n keep ready.

Now take a mixing bowl, add chickpeas n all other ingredients one by one then toss well.

Check for salt n other spices, then add accordingly.

And cover the mixing bowl with cling wrap n refrigerate it for atleast 10-15 minutes.

Notes:
First n foremost thing, wash your cilantro thoroughly in running water.
Addition of finely chopped raw mangoes will also give a nice tangy n yummy taste.
Can also add some finely shredded carrots to make it even more healthy n colorful (i forgot to do so).
Then u can recreate it with any desired legume/dal/veg.

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